Top Navigation Menu

Pork Chops & Mushroom Gravy

May 05, 2017

to Read
(

Words)

My husband is a real chop man. I don't think he has ever met a chop, pork or otherwise, that he hasn't fallen in love with. I am not a real red meat lover (except for steak) but I do confess that every now and again I do enjoy a pork chops as well, but if I am going to eat one, I want it to be bone in, old fashioned, thick and with a bit of tender rib meat attached. I love, LOVE the rib meat!

If I am going to eat a pork chop, I want a nice sauce with it or some gravy. Todd he likes gravy also. Today I had some mushrooms I wanted to use as well, and so I decided to make a mushroom gravy.

Tender pork chops served with a delicious gravy filled with flavour. Mash goes very well!

4 bone in old fashioned pork chops, 1/2 inch thick

fine sea salt, black pepper

1 medium onion, peeled and chopped

1 clove of garlic, peeled and crushed

1/2 pound of mushrooms, cleaned and sliced

1/2 TBS grainy mustard

1/2 TBS Dijon mustard

1 tsp liquid honey

1/2 tsp thyme

240ml cup chicken stock (1 cup)

120ml heavy cream (1/2 cup)
Trim the fat on the chops to about 1/4 inch, saving the trimmings.
Slash the fat on the chops at 1/4 inch intervals. Place the trimmings
into a pan and heat them over medium heat to release the fat and melt
them a bit. Season the chops all over with salt and black pepper.
Brown the chops well on both sides over medium heat. Remove to a plate
and set aside. Add the onions and mushrooms to the pan. Cook and stir
to brown lightly. Add the garlic and cook until fragrant, about 2
minutes. Add both mustards, honey, thyme and chicken stock. Bring to
the boil, then reduce to a low simmer. Return the chops to the pan,
turning them to coat in the pan juices. Cover and simmer for about 10
minutes, or until tender and cooked through. Remove the chops to a
serving platter. Add the cream to the pan juices and whisk to combine.
Bring to the boil, then pour over the chops on the serving platter.
Serve immediately.

Todd really enjoys these with some mashed potatoes, but rice would work equally as well. I also like to serve a green vegetable on the side. Today it was a mix of green and wax beans. Delicious! Bon Appetit!

Buy the Book!

Contact Form

Name

Email
*

Message
*

About Me

Marie Rayner

Canadian ex pat deliciously living and cooking in the UK. I cook and eat every day. I like to take pictures of it and then share it with you!

How I got Here

Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 17 years I have discovered that most of what I had heard was totally and completelywrong!
Here in the UK we have some of the best poultry, meats, fishes, ingredients and produce in the world, and some of the most innovative chefs. I have learned so much about cooking in the past fifteen years, and I've enjoyed trying and experiencing many new things, thankfully most of them wonderfully delicious!
I love English food . . . both the traditional, and the wonderful blend that is modern British Cuisine . . . a delicious mixture of a variety of tastes and cultures.
I hope you'll come along with me as I explore all the wonderful tastes, sights and textures that England has to offer even the most discerning of palates.

Contact Me

If you have any questions or want to work with me, feel free to e-mail me at mariealicejoan@aol.com

Colour me Chuffed

Thank You

TWEET

Did You Know???

Make Your Own Self Raising Flour:You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Baking Powder:You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It's ideal for coeliac sufferers who can't find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe's balance.

Make Your Own Mixed Spice:You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.